Cauliflower Pizza Crust
Anna Wierzbinska
Vegan Food Connoisseur, Stylist, Photographer
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Instagram: @anna_banana_co | annabanana.co
INGREDIENTS
500 g cauliflower (chopped roughly)
3 tbsp flax seeds (plus 9 tbsp water)
150 g chickpea flour
150 g spelt flour
1 tsp salt
30 g nutritional yeast
½ tsp oregano
½ tsp garlic powder
1 tbsp tomato paste
METHOD
Preheat the oven to 390°F/200°C, and line a baking tray with baking paper. Place the cauliflower florets into a food processor, and pulse until the consistency is rice-like. Place the cauliflower rice in a non-stick pan and dry cook for about 5 minutes. Once cooked, set aside to cool. Once cooled, place into a cheesecloth or tea towel and strain as much liquid as possible.
Mix together the flax seeds and the water. Set aside for 5 minutes until gloopy. In a large bowl, mix cauliflower, flax eggs, chickpea flour and spelt flour and the rest of the ingredients with your hands. Add more flour if the mixture is too sticky, or more water if too dry. Knead the dough on a floured surface and shape the crust onto your baking tray. Bake for about 15 minutes. Add sauce and toppings of your choice and bake for a further 10-15 minutes.
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